1.In a large skillet cook bacon over
medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the
beef and add to the skillet and sear on each side for 2-3 minutes. Transfer
beef to the slow cooker.

2.Add the red wine to the skillet
scraping down the brown bits on the side. Allow it to simmer and reduce and
slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the
flour. Add the sauce to the slow cooker.

3.Add garlic, thyme, carrots,
potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low
until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parsley
and serve with mashed potatoes if desired. (The Recipe Critic)